Day 1 - 253

Finally! Today we began our three week low fat vegan diet.  Yesterday's scare of near 400 blood glucose level was just the incentive we needed to get started.  Every day I will post what we're eating and the blood glucose number first thing in the morning.

Breakfast:
Old fashioned oatmeal, cooked with water and a sprinkle of cinnamon for 5 minutes.  I added almond milk and some sweet n low to mine, he added some sugar-free maple syrup. Also we split a large cara cara orange.  It was yummy and very satisfying.

Lunch:
A WildWood SprouTofu Veggie Burger - Original patty on heated sourdough bread, with lettuce and tomato; he added a slice of soy cheese.  I was less than thrilled.  We both prefer a Boca Chicken patty.

Dinner:  I made a recipe from the book.

 Indonesian-Style Stir-fried Pasta (Bami)
1 pound soy vermicelli pasta  (couldn't find - I used 2 packages of Shirataki soy spaghetti)
1 medium onion chopped
6 cloves garlic, minced
1/2 teaspoon crushed red pepper
2  cups shredded napa cabbage
2 stalks celery, sliced thinly on the diagonal
1/4 cup water
6 ounces low-fat beef substitute (used Tofu Steak - garlic pepper flavor) sliced
1/2 cup low-sodium vegetarian broth
1/4 cup low-sodium soy sauce
3/4 tablespoon maple syrup
3/4 tablespoon dark molasses
2 teaspoon cornstarch
1 tablespoon cold water
4 scallions, sliced thinly on the diagonal (didn't have on hand)

Prepare noodles as specified on package. Drain in colander and set aside.

In a large, heavy nonstick wok or a skillet lightly coated with oil or cooking spray, steam-fry the onion, garlic, and red pepper for 1 minute, adding very small amounts of water as needed to prevent sticking and burning.

Add the cabbage, celery, and 1/4 cup water.  Cover and cook over high heat for about 3 minutes. Add the beef substitute strips and stir-fry for about 1 minute.

Combine the broth, soy sauce, maple syrup, molasses, cornstarch, and cold water in a small bowl.  Stir into the pan and cook, stirring, over high heat until it thickens and boils.

Add the drained pasta and toss well with the sauce.  Top with the scallions and serve.

This is supposed to make 6 servings.  We set aside enough for him to take for lunch on Monday, and split the rest.  It tasted good, but I couldn't eat all of mine.   I would definitely make it again, but I think I would tweak it a bit more.  I'd have liked more vegetables and maybe sometime I'll substitute a whole wheat pasta.

 We're off to a good start.